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A plate of golden crispy rice paper scallion pancakes cut into triangular wedges on a round ceramic plate, showing the flaky layered texture with visible green scallion pieces throughout the crispy...
Sarah Mitchell

Crispy Rice Paper Scallion Pancakes (20 Minutes)

Traditional scallion pancakes are incredible, but they require making dough, rolling layers, and a lot of patience. These rice paper scallion pancakes give you all of that crispy, flaky satisfaction in a fraction of the time — and they're naturally gluten-free.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 8 round rice paper wrappers (8.5-inch or 22cm)
  • 1 large bunch scallions (about 8-10), thinly sliced
  • 2 tablespoons sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 tablespoons vegetable oil, for frying
For the Dipping Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon fresh ginger, finely grated
  • 1 teaspoon chili crisp or red pepper flakes (optional)
  • 1 scallion, thinly sliced

Equipment

  • 10-inch non-stick skillet
  • Shallow dish or pie plate (for dipping rice paper)
  • Large spatula
  • Sharp knife or pizza cutter
  • Cutting board

Method
 

  1. Whisk together all dipping sauce ingredients in a small bowl and set aside. The flavors improve as it sits, so making it first is smart.
  2. Toss the sliced scallions with sesame oil, salt, and white pepper in a small bowl until everything is evenly coated.
  3. Fill a large shallow dish or pie plate with warm water. Quickly dip one rice paper wrapper in the water for about 3 seconds — just enough to make it pliable, not fully soft. Lay it flat on a clean cutting board.
  4. Scatter a thin layer of the sesame-scallion mixture evenly over the rice paper. Quickly dip a second rice paper wrapper and lay it directly on top. Add more scallions. Repeat until you have a stack of 4 rice paper layers with scallions between each layer.
  5. Repeat the stacking process with the remaining 4 rice paper wrappers and scallions to make a second pancake.
  6. Heat 1.5 tablespoons vegetable oil in a 10-inch non-stick skillet over medium heat until the oil shimmers.
  7. Carefully slide one pancake stack into the hot skillet. Press it gently with a spatula to flatten. Cook for 3-4 minutes without moving until the bottom is deeply golden and crispy.
  8. Carefully flip the pancake using a large spatula (or slide onto a plate and flip back into the pan). Cook the second side for 3-4 minutes until equally golden and crunchy.
  9. Transfer to a cutting board and immediately cut into wedges with a sharp knife or pizza cutter. Repeat with the second pancake, adding more oil as needed.
  10. Serve the hot crispy wedges immediately with the soy-ginger dipping sauce on the side.

Notes

The key to perfect rice paper scallion pancakes is a quick dip in water — literally 2-3 seconds. If the rice paper gets too soft, it won't crisp up properly and will turn gummy. You want it just pliable enough to lay flat. Use medium heat for frying; too high and the outside burns while the inside stays chewy, too low and the pancake absorbs oil. Press the pancake gently but firmly with the spatula during the first minute of cooking to ensure even contact with the pan.